Cold water soluble creamer

a water-soluble, creamer technology, applied in the field of powdered non-dairy creamers, can solve the problems of best sparingly soluble, unsuitable for cold beverages, and add to the cost of creamers

Inactive Publication Date: 2001-09-11
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when these creamers are added to cold water, for example at about 20.degree. C., they are usually at best sparingly soluble.
This makes these powdered creamers unsuitable for use in cold beverages.
However, it is often undesirable to coat powders with oily material and medium chain triglycerides greatly add to the cost of the creamer.
Although perfectly functional, the soybean oil is less preferred in many applications since it may impart a slight "beany" taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Water at about 82.degree. C. (180.degree. F.) is filled into mixing tank. The amount of water used is selected to give a final desired solids concentration. A mixture of dipotassium phosphate and sodium citrate as buffer is added to the mixing tank in an amount to provide about 1.9% by weight of the resulting creamer particles and the solution is mixed for 2 minutes. Sodium hydroxide is added to the aqueous solution in the tank under mixing in an amount to provide about 0.1% by weight of the resulting creamer particles and the solution is mixed for 3 minutes. Casein in an amount to provide about 2.4% by weight of the resulting creamer particles is then added to the aqueous solution under mixing.

In a separate mixer, emulsifiers are mixed with an edible oil at a temperature of about 71.degree. C. (160.degree. F.). The emulsifiers are present in an amount to provide about 0.5 to about 1.5% by weight of the resulting creamer particles while the edible oil is present in an amount to prov...

example 2

The agglomerated powdered creamer of sample 2 is sieved through a sieve set having openings of 2.83 mm (a No 7 US Sieve), 2.00 mm (a No 10 US Sieve), 1.68 mm (a No 12 US Sieve), 1.19 mm (a No 16 US Sieve), and 0.595 mm (a No 30 US Sieve). The powdered creamer collected above each the sieve are separately dissolved in coffee at about 20.degree. C. The results are as follows:

The powdered creamers having particle sizes larger than about 1.2 mm are wetted and hence dissolve much more rapidly than powdered creamer having the smaller particle size.

example 3

A powder creamer is produced as described in example 1 but containing about 62% by weight corn syrup, about 33% by weight of sunflower oil (TRISSUN EXTRA), about 2% by weight of casein and about 1% by weight of succinylated monoglyceride. The agglomerated powder has a particle size above about 1.68 mm.

A teaspoon of the powdered creamer is added to about 150 ml of coffee at about 21.degree. C. (70.degree. F.) and the beverage stirred. The time taken for the powdered creamer to dissolve is determined to be about 40 seconds; indicating excellent solubility in cold water.

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PUM

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Abstract

A powdered creamer which made up of agglomerated creamer particles. The creamer particles are each made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a bland flavor and a melting point below 10° C. The powdered creamer is soluble in cold water.

Description

This invention relates to a powdered creamer which is soluble in cold water and to methods for the production of the creamer. For this invention water is considered to be cold if it is at a temperature of 30.degree. C. or less.BACKGROUND TO THE INVENTIONPowdered non-dairy creamers are well known and are widely used; particularly as coffee or tea creamers. Typically these creamers contain about 35 to 50% by weight of fat, about 25 to 40% by weight of a sugar-based sweetener, about 3 to 10% of a protein, and emulsifiers, stabilizers and buffers. However the amount of the sweetener may increase to about 70% if sugars such as corn syrup are used. The powdered creamers are typically produced by subjecting a solution containing the components to spray-drying.The fat used is usually a fat or oil which is bland or neutral in flavor and which remains stable over long periods. Coconut fat, in particular, has been widely used. The protein used is usually a milk based protein such as casein; of...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23C11/00A23C11/08A23C11/10A23L9/20
CPCA23C11/08A23C11/10A23C2260/20A23C11/00
Inventor BEESON, CHRISTINE A.ERICKSON, LINDA
Owner NESTEC SA
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